Unit of competency details

MTMP3086C - Operate tallow processing plant (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 22/Jul/2011

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to AMPA3087 - Operate tallow processing plantThis unit is equivalent to MTMP3086C Operate tallow processing plant. 03/Aug/2016
Supersedes MTMP3086B - Operate tallow processing plant 21/Jul/2011

Training packages that include this unit

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030717 Plant And Machine Operations  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030717 Plant And Machine Operations  07/Aug/2012 
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Modification History

Not applicable.

Unit Descriptor

Unit descriptor 

This unit covers the skills and knowledge required to produce tallow from rendered meat product.

Application of the Unit

Application of the unit 

This unit is applicable to workers in rendering plants.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units 

Nil

Employability Skills Information

Employability skills 

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT 

PERFORMANCE CRITERIA 

1. Press extracted tallow from cooked meal

1.1. Flow of cooked waste is monitored.

1.2. Presses are operated and monitored in accordance with work instructions.

1.3. Occupational Health and Safety (OH &S ) requirements  are identified and complied with.

2. Process tallow

2.1. Start-up and shut-down procedures are carried out in accordance with workplace requirements .

2.2. Screening of solids from tallow is monitored.

2.3. Tallow is separated.

2.4. Tallow samples are taken.

2.5. Tallow quality is visually monitored and feedback is provided to supervisor.

2.6. Work instructions for tallow production are followed.

2.7. OH&S procedures are followed.

3. Ensure the quality of tallow

3.1. Tallow specifications are identified.

3.2. Processing conditions that affect tallow quality are monitored.

4. Contain spillage

4.1. Any spillage of tallow is contained in accordance with workplace requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE 

This section describes the skills and knowledge required for this unit.

Required skills 

Ability to:

  • apply relevant communication skills 
  • operate the tallow processing plant to workplace requirements
  • apply relevant regulatory requirements 
  • comply with OH&S requirements
  • monitor quality of tallow
  • monitor tallow processing
  • identify production problems and out-of-specification product and take corrective action
  • work effectively as an individual and as part of a team
  • take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

Required knowledge 

Knowledge of:

  • basic principles of tallow processing
  • OH&S requirements associated with tallow processing plant
  • Quality Assurance (QA) requirements associated with tallow processing plant
  • relevant regulatory requirements

Evidence Guide

EVIDENCE GUIDE 

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment 

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit 

Competency must be demonstrated at the normal rate of production for that rendering plant.

Context of , and specific resources for assessment 

Assessment must be conducted in a registered, operating meat rendering plant.

Method of assessment 

Recommended methods of assessment include:

  • quiz of underpinning knowledge
  • workplace demonstration
  • workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment 

A current list of resources for this Unit of Competency is available from MINTRAC www .mintrac .com .au  or telephone 1800 817 462.

Range Statement

RANGE STATEMENT 

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

OH &S requirements  may include:

  • enterprise OH&S policies, procedures and programs
  • OH&S legal requirements
  • Personal Protective Equipment (PPE) which may include:
  • coats and aprons
  • ear plugs or muffs
  • eye and facial protection
  • head-wear
  • lifting assistance
  • mesh aprons
  • protective boot covers
  • protective hand and arm covering
  • protective head and hair covering
  • uniforms
  • waterproof clothing
  • work, safety or waterproof footwear
  • requirements set out in standards and codes of practice.

Workplace requirements  may include:

  • enterprise-specific requirements
  • OH&S requirements
  • hygiene and sanitation requirements
  • QA requirements
  • Standard Operating Procedures (SOPs)
  • the ability to perform the task to production requirements
  • work instructions.

Communication skills  may include:

  • applying numeracy skills to workplace requirements
  • listening and understanding
  • reading and interpreting workplace-related documentation
  • sharing information
  • speaking clearly and directly.

Regulatory requirements  may include:

  • Export Control Act
  • relevant regulations and Australian Standards
  • requirements set out in AS 5008-2001/Amdt 1-2003 Australian Standard for the Hygienic Rendering of Animal Products.

Unit Sector(s)

Unit sector 

Co-requisite units

Co-requisite units 

Competency field

Competency field 

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